Salmonella bacterial disease is one of the global public health concerns, as reported by alarming statistics from the Centers for Disease Control and Prevention (CDC). Every year in the United States alone, Salmonella is said to cause about 1.35 million infections, with 26,500 hospitalizations and 420 deaths. Facts about Salmonella enterica underscore the need for a comprehensive approach toward the problem.
Most of these diseases are foodborne and thus link to food safety—one of the most critical issues to engage in public health.
Discover interesting Salmonella enterica facts to stay and informed –
Salmonella Classification and Human Infections
Salmonella is a genus of rod-shaped, gram-negative bacteria that belongs to the family Enterobacteriaceae. It is divided into two species:
- Salmonella bongori
- Salmonella enterica
Studies reveal that Salmonella enterica is more prevalent in humans and is further divided into six subspecies with over 2,600 serotypes. Interesting fact about the bacterium is that the classification is largely based on the bacterial surface antigens: the O (somatic), H (flagellar), and Vi (capsular) antigens.
- S. enterica subsp. enterica,
- S. enterica subsp. salamae,
- S. enterica subsp. arizonae,
- S. enterica subsp. diarizonae,
- S. enterica subsp. Indica,
- S. enterica subsp. houtenae
Facts about Salmonella enterica show that, subsp. enterica, is considered the most pathogenic for humans. This subspecies includes many serotypes responsible for the majority of Salmonella infections in humans, leading to diseases ranging from mild gastroenteritis to severe foodborne illness and typhoid fever.
Key reasons why subspecies enterica is more harmful:
Diversity of Pathogenic Serotypes: It contains over 1,500 serotypes, many of which are highly pathogenic. Notable serotypes include:
- Salmonella typhi, which causes typhoid fever. This is one of the basic facts about Salmonella enterica
- Salmonella enteritidis and Salmonella typhimurium, are among the most common causes of salmonellosis with symptoms like diarrhea, fever, and abdominal cramps.
Interesting Salmonella enterica Facts
- Environmental persistence: Salmonella enterica is highly resistant and survives in different environments. It. It can survive for several weeks in a dry environment and for several months in wet environments.
- Vi Capsular Antigen: Some Salmonella enterica serovars, such as Typhi, contain Vi capsular antigen, which helps the bacteria evade recognition by the host’s immune system thus inhibiting the immune response and making the infection severe and harder to control.One of the interesting facts about Salmonella enterica.
- Biotechnological Applications: Salmonella enterica is currently used for the development of different types of vaccines. It also acts as vectors for delivery of antitumor molecules to the tumor microenvironment for cancer treatment.
- Temperature Tolerance: Known to survive remarkably at low and high temperature falling within the range of 5°C-47°C.
- Scientific Legacy: The Salmonella genus was named after Daniel Elmer Salmon, an American veterinary pathologist who identified these bacteria in the 1880s.Facts about Salmonella enterica reveals that the bacterium links the past and present of microbiological research.
- Wide Serovar Diversity: Over 2,500 serovars have been described for Salmonella enterica, which differ in their potential to cause illness in humans and animals.
- Ubiquity: Salmonella enterica are geographically widespread and infect a wide variety of animal hosts, including mammals, birds, and reptiles, which act as reservoirs for these bacteria.
- Zoonotic Potential: Salmonella enterica includes that this pathogen is zoonotic and hence, transmissible from animals to human beings.
- Viable But Non-Culturable State (VBNC): Surprising facts about Salmonella enterica underline that the bacteria, under stressful conditions, enters the VBNC state thus allowing it to survive in the environment and remain undetected.
- High Infectious Dose: Generally, it takes a large number of Salmonella bacteria to infect a healthy individual, though this varies with different serovars and host factors.
Sources of Salmonella enterica
Facts about Salmonella enterica indicate that infections are majorly acquired by the intake of contaminated food or water. The major sources include:
- Poultry and Eggs: Raw or undercooked poultry and eggs are major reservoirs for Salmonella enterica. Cross-contamination during food preparation can also spread the bacteria to other foods.
- Dairy Products: Unpasteurized milk and milk products can act as vectors for Salmonella, especially if the source is infected animals.
- Fruits and Vegetables: At any stage in the ‘farm to table’ journey, contamination occurs due to the use of contaminated water or improper handling.
- Meat Products: There is a chance of getting Salmonella if proper hygiene practices aren’t upheld while processing raw or undercooked meat, especially pork and beef.
- Pet Reptiles and Birds: Reptiles and birds are carriers of Salmonella. Inadequate hygiene exercised while handling such pets can cause infection.
Salmonella enterica Symptoms
It is important to understand the symptoms and be aware of the facts about Salmonella enterica to avoid risk of infection.The symptoms vary from one person to another depending on the infectious serotypes of the pathogen and the host immune competence.
- Gastrointestinal Symptoms: These include diarrhea, stomach cramps and pains, nausea, and usually fever. The symptoms start 6-72 hours after ingesting the bacteria and may last for 4-7 days.
- Severe Illness: Salmonella enterica serotype Typhi, results in more serious diseases, including typhoid fever. Typhoid, however, would result in a prolonged fever that is associated with violent abdominal pain and systemic infection, which may be fatal if untreated. Understanding the facts about Salmonella enterica helps in early diagnosis and treatment.
- Other Complications: Though most infections are self-limiting, serious complications can happen in immunocompromised patients, children, and elderly who may exhibit symptoms like dehydration, bacteremia, and reactive arthritis.
Salmonella enterica prevention and control measures
The prevention of Salmonella enterica infections requires an integrated approach to food handling, cooking, and hygiene. The important measures of prevention include:
- Proper Cooking: Cook poultry, meat and eggs to the proper temperature that kills bacteria. Always use a food thermometer to check if the internal temperature of meats is at a minimum of 165°F or 74°C. Knowing the facts about Salmonella enterica is crucial for ensuring food safety.
- Avoid Cross-Contamination: Use separate cutting boards and utensils for raw and ready-to-eat foods. When preparing raw meat or eggs, properly wash your hands, surfaces and utensils.
- Safe Food Handling: Keep raw foods separate from foods that are ready to eat. Store perishable foods in the refrigerator soon after they have been purchased and keep at a safe temperature.
- Safe Water Use: Always wash foods to be eaten raw. Use treated safe water for washing these foods and for preparing drinks and ice. Drink pasteurized milk or eat food made from pasteurized milk.
- Pet Hygiene: Wash your hands well after touching your reptile or bird pets if you keep them or after touching their enclosure. Keep these pets away from areas where food is prepared. Facts about Salmonella enterica highlight the zoonotic potential of the bacteria.
Key Uses of Salmonella Enterica at MIS Lab
Key applications where MIS uses Salmonella enterica to challenge and validate antimicrobial products are mention below. These validations verify that the tested products kill Salmonella under particular conditions :
Antimicrobial Product Validation
MIS uses Salmonella enterica to test and validate the efficacy of antimicrobial products. The products include disinfectants, hand sanitizers, and antimicrobial surfaces. In our lab, we would confirm the killing of Salmonella under different conditions by these products. These antimicrobial testings become very imperative, especially if these are to be used in high-risk environments like hospitals, schools, and areas that prepare and handle food.
Product Development Support
Through our testing services, we help companies developing new antimicrobial agents or formulations to gauge the efficacy of their products against Salmonella enterica. Our lab provides critical data that can guide product adjustments before market release, ensuring both efficacy and compliance with international safety standards. Facts about Salmonella enterica are integral to this process.
Supporting Regulatory Compliance
We help product manufacturers advance easily through complicated regulatory environments with our validation services to prove products’ efficacy against Salmonella enterica. A testing portfolio supports a wide array of national as well as international standards ensuring no pushback in product approval or market penetration.
Customized Testing Protocols
Understanding that products can require specific treatment depending on the contents and applications, MIS supplies tailor-made testing protocols. These testing protocols are thus developed to challenge the products against Salmonella enterica under the conditions as close to actual use as possible. Facts about Salmonella enterica guide the development of these protocols.
Test methods at MIS that include Salmonella enterica
Disinfectant industry
EN 1276 test: A quantitative suspension test to evaluate the efficacy of chemical disinfectant and antiseptic formulations against a broad range of bacteria. This test method is only applicable for disinfectant formulations used in food, industrial, domestic and institutional areas.
EN 1656 test: Quantitative suspension test for evaluating the bactericidal activity of chemical disinfectants and antiseptics used in the veterinary area
EN 14561 test: To determine bactericidal activity of chemical disinfectants and antiseptics intended for instrument disinfection in medical areas. This test is applicable to products used in areas and/or situations such as hospitals, dental clinics, workspaces, houses, and clinics of schools.
Textile Industry
ISO 20743 test: International Standard for the determination of the antibacterial activity of textiles
ASTM E2149 test: Standard test method for determining the antimicrobial activity of immobilized antimicrobial agents under dynamic conditions.
Plastic Industry
JIS Z 2801 test: Measurement of antibacterial activity on plastic surfaces (plastics)
ISO 22196 test: Measurement of antibacterial activity on plastic surfaces
Contact us today to learn more about our services and how we can help you maintain the highest level of food safety and quality. Facts about Salmonella enterica are essential for understanding and improving food safety practices.
FAQs
What is Salmonella enterica?
Salmonella enterica is a species of gram-negative bacteria that can cause foodborne illnesses in humans.
What is Salmonella typhimurium?
Salmonella typhimurium is a serotype of Salmonella enterica known for causing gastroenteritis in humans.
How to prevent Salmonella enteritidis?
Prevent Salmonella enteritidis by ensuring that eggs and poultry are cooked to a temperature not less than 160°F (71°C) to kill the pathogens. Also, maintain high standards of hygiene, like always washing hands, utensils, and surfaces with soap and warm water after contact with raw products, to prevent cross-contamination.
How to prevent Salmonella?
To lower the risk of getting Salmonella infection, people have to ensure the food is properly cooked. Poultry should be cooked to 165°F (74°C), and eggs until the yolks are firm. Proper hygiene should be enforced, including adequate handwashing, disinfection of surfaces and kitchen areas, and proper separation of raw foods from cooked foods to help prevent the spread of Salmonella.
Salmonella enterica causes what disease?
Salmonella enterica causes salmonellosis, a type of foodborne illness.
Where is Salmonella enterica found?
Salmonella enterica is found in human and animal intestines. It is prevalent in contaminated food and water.
Which disease does Salmonella enterica cause?
Salmonella enterica causes symptoms like diarrhea, fever, and abdominal cramps.
Which microbe causes the Salmonellosis disease?
The bacterium Salmonella enterica causes salmonellosis.
How is Salmonella enterica transmitted?
Salmonella enterica is transmitted through the ingestion of contaminated food or water, or contact with infected animals.
How to avoid Salmonella?
Avoid Salmonella by practicing proper food handling, cooking food thoroughly, and maintaining good hygiene. Therefore, knowing the critical facts about Salmonella enterica is essential for avoiding infection and associated risks.
References
- Fakruddin, M., Mannan, K. S. B., & Andrews, S. (2013). Viable but Nonculturable Bacteria: Food Safety and Public Health Perspective. ISRN Microbiology, 2013, 1–6. https://doi.org/10.1155/2013/703813
- Monte, D. F. M., & Sellera, F. P. (2020). Salmonella. Emerging Infectious Diseases, 26(12). https://doi.org/10.3201/eid2612.et2612
- Raffatellu, M., Chessa, D., Wilson, R. P., Dusold, R., Rubino, S., & BäUmler, A. J. (2005). The Vi Capsular Antigen of Salmonella entericaSerotype Typhi Reduces Toll-Like Receptor-Dependent Interleukin-8 Expression in the Intestinal Mucosa. Infection and Immunity, 73(6), 3367–3374. https://doi.org/10.1128/ia i.73.6.3367-3374.2005
- Roland, K. L., & Brenneman, K. E. (2013). Salmonella a vaccine delivery vehicle. Expert Review of Vaccines, 12(9), 1033–1045. https://doi.org/10.1586/14760584.2013.825454
